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Phoenix Buffet

11 - 6791 50 Avenue Red Deer AB T4N 4C9 · Food - General

Official record from Alberta →

Inspection summary

Phoenix Buffet has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on July 6, 2026, recorded 1 infraction.

7 of 13 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 10, 2025. For example: Is the facility free of a pest infestation?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 4 separate inspections, most recently on July 6, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded once on April 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 2 times across 2 separate inspections, most recently on March 7, 2025. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of hard-to-reach areas is required.Especially under equipment on the cooking line.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods are dated, labelled, stored in food grade containers.Food also seen stored open to the environment in the walk-in-cooler and walk-in-freezer.Cover all foods to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Equipment and utensils are cleaned and sanitized according to the regulations.Sanitizing dishwashing line was plugged. Line was then unplugged and 100 ppm chlorine was seen in the final rinse water of the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Doors and door frames leading into the kitchen must be painted.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • House flies seen within the facility.Advised the facility to use some sort of fly trap to lessen the numbers.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine in the final rinse water of the dishwasher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Light of day can be seen around the back door in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning of high touch surfaces, in, around and under equipment is required.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • This kitchen was found to be clean and well maintained at the time of the inspection.But underneath equipment and the deep fat fryers require extra cleaning.
  10. Monitoring Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Staff cleaning tables then setting tables without handwashing.Owner has had a staff meeting and advised staff on the proper way to clean table and to set tables.
  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

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